This colourful dish marries the sweetness of pineapple, the kick of fresh chilli, the earthiness of mushrooms, and a savoury Asian sauce to create a unique, fried Fiesta!
Mushroom & Pineapple Fried Rice
Mushroom & Pineapple Fried Rice
with edamame beans & sesame seeds
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Asian Sauce
- Black Sesame Seeds
- Button Mushrooms
- Cashew Nuts
- Edamame Beans
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Pickled Bell Peppers
- Pineapple Pieces
- Red Onion
- Red Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
FLUFFY RICE
Place the rinsed rice in a pot. Submerge in 225ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm until serving.
TOASTY, NUTTY GOODNESS
While the rice is simmering, place a nonstick pan (large enough for the rice) over medium heat with the cashew nuts. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MAKE THOSE MUSHIES GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan and season.
A PARTY ON YOUR PALATE!
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces and fry for 4-5 minutes until soft, shifting occasionally. Add the drained pineapple pieces, the grated ginger, the grated garlic and ½ the sliced chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice, the edamame beans, the cooked mushrooms, and the Asian sauce. Simmer for 1-2 minutes until warmed through.
IT’S A FRIED FIESTA
Make a bed of the loaded rice. Top with the toasted cashew nuts, the sesame seeds, and the remaining chilli (to taste). Well done, Chef!
Jasmine Rice - 100ml
Cashew Nuts - 10g
Button Mushrooms - 125g
Red Onion - 1
Pickled Bell Peppers - 20g
Pineapple Pieces - 100g
Fresh Ginger - 10g
Garlic Clove - 1
Fresh Chilli - 1
Edamame Beans - 50g
Asian Sauce - 35ml
Black Sesame Seeds - 5ml
FLUFFY RICE
Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm until serving.
TOASTY, NUTTY GOODNESS
While the rice is simmering, place a nonstick pan (large enough for the rice) over medium heat with the cashew nuts. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MAKE THOSE MUSHIES GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the pan and season.
A PARTY ON YOUR PALATE!
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces and fry for 4-5 minutes until soft, shifting occasionally. Add the drained pineapple pieces, the grated ginger, the grated garlic and ½ the sliced chilli (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice, the edamame beans, the cooked mushrooms, and the Asian sauce. Simmer for 1-2 minutes until warmed through.
IT’S A FRIED FIESTA
Make a bed of the loaded rice. Top with the toasted cashew nuts, the sesame seeds, and the remaining chilli (to taste). Well done, Chef!
Jasmine Rice - 200ml
Cashew Nuts - 20g
Button Mushrooms - 250g
Red Onion - 1
Pickled Bell Peppers - 40g
Pineapple Pieces - 200g
Fresh Ginger - 20g
Garlic Cloves - 2
Fresh Chilli - 1
Edamame Beans - 100g
Asian Sauce - 70ml
Black Sesame Seeds - 10ml
FLUFFY RICE
Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm until serving.
TOASTY, NUTTY GOODNESS
While the rice is simmering, place a nonstick pan (large enough for the rice) over medium heat with the cashew nuts. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MAKE THOSE MUSHIES GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season.
A PARTY ON YOUR PALATE!
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces and fry for 5-6 minutes until soft, shifting occasionally. Add the drained pineapple pieces, the grated ginger, the grated garlic and ½ the sliced chilli (to taste). Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked rice, the edamame beans, the cooked mushrooms, and the Asian sauce. Simmer for 2-3 minutes until warmed through.
IT’S A FRIED FIESTA
Make a bed of the loaded rice. Top with the toasted cashew nuts, the sesame seeds, and the remaining chilli (to taste). Well done, Chef!
Jasmine Rice - 300ml
Cashew Nuts - 30g
Button Mushrooms - 375g
Red Onions - 2
Pickled Bell Peppers - 60g
Pineapple Pieces - 300g
Fresh Ginger - 30g
Garlic Cloves - 3
Fresh Chillies - 2
Edamame Beans - 150g
Asian Sauce - 105ml
Black Sesame Seeds - 15ml
FLUFFY RICE
Place the rinsed rice in a pot. Submerge in 900ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked. Drain if necessary, fluff up with a fork, and cover to keep warm until serving.
TOASTY, NUTTY GOODNESS
While the rice is simmering, place a nonstick pan (large enough for the rice) over medium heat with the cashew nuts. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and roughly chop.
MAKE THOSE MUSHIES GOLDEN
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered mushrooms and fry for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan and season.
A PARTY ON YOUR PALATE!
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and the pepper pieces and fry for 5-6 minutes until soft, shifting occasionally. Add the drained pineapple pieces, the grated ginger, the grated garlic and ½ the sliced chilli (to taste). Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked rice, the edamame beans, the cooked mushrooms, and the Asian sauce. Simmer for 2-3 minutes until warmed through.
IT’S A FRIED FIESTA
Make a bed of the loaded rice. Top with the toasted cashew nuts, the sesame seeds, and the remaining chilli (to taste). Well done, Chef!
Jasmine Rice - 400ml
Cashew Nuts - 40g
Button Mushrooms - 500g
Red Onions - 2
Pickled Bell Peppers - 80g
Pineapple Pieces - 400g
Fresh Ginger - 40g
Garlic Cloves - 4
Fresh Chillies - 2
Edamame Beans - 200g
Asian Sauce - 140ml
Black Sesame Seeds - 20ml
Woolies Products in this dish
